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Chicken and Noodles in Wine Sauce

Yield 8 servings


  • 2 (3- to 4-pound) broiler-fryer chickens, quartered, skinned
  • All-purpose flour
  • 1/2 cup (1 stick) butter or margarine
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/4 teaspoon dried marjoram leaves
  • 1/4 teaspoon dried rosemary, crushed
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 3 1/2 cups (two 14 1/2-ounce cans) whole tomatoes, undrained and chopped
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 small bay leaves
  • 2 small carrots, peeled, cut into thirds
  • 4 celery ribs, cut into thirds
  • 3 cups (8 ounces) sliced fresh mushrooms
  • 1/3 cup Chablis or other dry white wine
  • 1 package RONZONI HEALTHY HARVEST Wide Noodles, uncooked

How to Make It

  1. Coat chicken pieces with flour. In large saucepan over medium heat, melt butter. Add chicken pieces; cook until lightly browned. Remove chicken from pan; set aside. Add onion; cook until tender. Add garlic, marjoram and rosemary; cook 2 minutes, do not let garlic brown. Stir in 1/2 cup flour. Gradually add broth; cook, stirring constantly, until thickened. Stir in tomatoes with liquid, salt, pepper, bay leaves, carrots and celery. Add browned chicken; simmer 15 minutes. Add mushrooms and wine; heat to boiling. Cover; reduce heat. Simmer 30 minutes or until chicken is tender. Remove bay leaves, carrots and celery. Cook noodles according to package directions; drain. Remove chicken from sauce. Toss hot noodles with sauce; serve with chicken.